*To make the simple syrup, combine equal parts water and sugar. Bring to a boil, stirring until the sugar melts. Remove from the heat. Cool and add the desired amount of kirsch.

Cooking Instructions

For mousse:

1

In a small bowl beat the egg yolk product and sugar with an electric mixer. Combine the cheese and yolk mixture. In a large bowl, beat the egg white product until stiff. Fold the cheese mixture into the egg white mixture. Chill.

For pears:

1

In a medium saucepan over medium-low heat, combine the water, sugar, vanilla, and lemon juice. Add the pears. Simmer until the pears are tender. Cool in the poaching liquid. Dice 2 of the pears. Set aside.

For chocolate sauce:

1

In a small pan over medium heat, combine the water, sugar, and cocoa. Bring to a boil. Remove the pan from the heat. Strain the sauce into a bowl. Set aside to cool.

For biscuit:

1

Heat oven to 400°F. In a medium bowl whisk the eggs and sugar until frothy. Carefully fold in the flour. Spread the batter thinly over a 12x18-inch baking sheet. Bake for 8 to 9 minutes. Remove from the oven. Brush with the kirsch syrup.

2

To assemble and serve: Cut the biscuit into pieces to line a 10-inch savarin (ring) mold. Add layers of the mousse, diced pears, biscuit, and mousse. Chill 2 hours until very cold. Turn out the savarin onto a plate. Cut into six servings. Serve each with a poached pear, and drizzle with the chocolate sauce.

Ingredients

For Wisconsin Mascarpone Mousse:

2 ounces pasteurized egg yolk product (equivalent of 4 egg yolks)

1/2 cup sugar

8 ounces Wisconsin mascarpone cheese

7 ounces pasteurized egg white product (equivalent of 6 egg whites)

For Poached Pears:

2 1/2 cups water

1 1/3 cups sugar

1 vanilla bean, split

Juice of 1 lemon

8 pears, peeled

For Chocolate Sauce:

3/4 cup water

2/3 cup sugar

2/3 cup cocoa

For Biscuit:

5 eggs

2/3 cup sugar

1 1/4 cups flour

1 cup simple syrup, flavored with kirsch, optional*

*To make the simple syrup, combine equal parts water and sugar. Bring to a boil, stirring until the sugar melts. Remove from the heat. Cool and add the desired amount of kirsch.

Cooking Instructions

For mousse:

1

In a small bowl beat the egg yolk product and sugar with an electric mixer. Combine the cheese and yolk mixture. In a large bowl, beat the egg white product until stiff. Fold the cheese mixture into the egg white mixture. Chill.

For pears:

1

In a medium saucepan over medium-low heat, combine the water, sugar, vanilla, and lemon juice. Add the pears. Simmer until the pears are tender. Cool in the poaching liquid. Dice 2 of the pears. Set aside.

For chocolate sauce:

1

In a small pan over medium heat, combine the water, sugar, and cocoa. Bring to a boil. Remove the pan from the heat. Strain the sauce into a bowl. Set aside to cool.

For biscuit:

1

Heat oven to 400°F. In a medium bowl whisk the eggs and sugar until frothy. Carefully fold in the flour. Spread the batter thinly over a 12x18-inch baking sheet. Bake for 8 to 9 minutes. Remove from the oven. Brush with the kirsch syrup.

2

To assemble and serve: Cut the biscuit into pieces to line a 10-inch savarin (ring) mold. Add layers of the mousse, diced pears, biscuit, and mousse. Chill 2 hours until very cold. Turn out the savarin onto a plate. Cut into six servings. Serve each with a poached pear, and drizzle with the chocolate sauce.